Mariusz Salamon
Chef
Oslo,03
Summary
Exceptional Head Chef with superb understanding of recipes and food cooking methods. Specialties include determining proper portions, menu planning and managing food inventory. Passionate about food and hospitality. Skillfully manage kitchen and food preparation areas. Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy. Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with French and Norwegian cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles.
Overview
23
23
years of professional experience
Work History
Assistant Head Chef
Ekebergrestauranten
06.2022 - Current
- Managed staff scheduling during peak seasons, ensuring adequate coverage and limiting overtime expenses while maintaining a high level of service.
- Coordinated special events catering services, providing exceptional dining experiences for clients and guests.
- Stayed current on industry trends through attending conferences, workshops, and other professional development opportunities to continually improve skills and knowledge base.
- Developed creative menu options to cater to diverse dietary needs and preferences, increasing overall customer satisfaction.
- Collaborated with the front-of-house team to ensure seamless communication between kitchen and dining area, enhancing overall guest satisfaction.
- Implemented cost-saving initiatives that reduced food waste while maintaining high-quality dishes for guest enjoyment.
Sous Chef
Mercure Hotel Katowice
10.2021 - 05.2022
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
- Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
Chef De Tournant
Paleo Arctic
06.2021 - 09.2021
- Maintained consistent high-quality standards by conducting regular quality checks of all ingredients, preparation methods, and finished dishes.
- Spearheaded successful catering events, coordinating menu planning, food preparation, and presentation for various functions.
- Participated in local culinary events or competitions to showcase the restaurant''s offerings and build brand recognition within the community.
- Conducted regular staff training sessions on new recipes or cooking techniques to maintain a highly skilled workforce capable of producing consistently excellent results.
- Mentored kitchen staff to prepare each for demanding roles.
- Collaborated with sous chefs to develop seasonal menus that showcased diverse culinary techniques and flavors.
Chef De Tournant
Amerikalinjen
10.2019 - 07.2020
- Maintained consistent high-quality standards by conducting regular quality checks of all ingredients, preparation methods, and finished dishes.
- Spearheaded successful catering events, coordinating menu planning, food preparation, and presentation for various functions.
- Mentored junior staff, providing guidance on cooking techniques, plating presentations, and kitchen safety protocols to foster professional growth.
- Increased overall efficiency within the kitchen by delegating tasks appropriately among team members.
- Maintained a clean and organized workspace, adhering to strict safety standards and ensuring all equipment was in proper working order.
Kantineleder
ISS Facility Services
08.2019 - 10.2019
- Identified issues, analyzed information and provided solutions to problems.
- Organized and detail-oriented with a strong work ethic.
- Paid attention to detail while completing assignments.
- Demonstrated a high level of initiative and creativity while tackling difficult tasks.
- Assisted with day-to-day operations, working efficiently and productively with all team members.
- Demonstrated respect, friendliness and willingness to help wherever needed.
- Applied effective time management techniques to meet tight deadlines.
Chef De Tournant
Stock Spiseri & Drikkeri
09.2018 - 07.2019
- Maintained consistent high-quality standards by conducting regular quality checks of all ingredients, preparation methods, and finished dishes.
- Mentored junior staff, providing guidance on cooking techniques, plating presentations, and kitchen safety protocols to foster professional growth.
- Increased overall efficiency within the kitchen by delegating tasks appropriately among team members.
- Maintained a clean and organized workspace, adhering to strict safety standards and ensuring all equipment was in proper working order.
- Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, locally sourced ingredients.
Chef De Cuisine
Grefsenkollen
08.2014 - 08.2018
- Conducted daily pre-shift meetings with kitchen staff to communicate goals, updates, and expectations for each shift effectively.
- Continuously researched industry trends and new culinary techniques to stay ahead of competitors while maintaining an innovative edge within the dining scene.
- Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.
- Earned accolades from the press, leading to increased reservations and greater visibility for the restaurant by consistently delivering exceptional culinary experiences for guests.
- Ensured proper storage of perishable items according to HACCP guidelines, minimizing risks associated with foodborne illness outbreaks or spoilage costs.
- Created lasting relationships with local purveyors, fostering a sense of community and collaboration within the foodservice industry.
- Managed budgetary constraints by negotiating favorable vendor contracts without sacrificing ingredient quality or availability during seasonal fluctuations.
- Reduced food waste through careful menu planning, portion control, and regular monitoring of product expiration dates.
- Collaborated with front-of-house staff to ensure seamless service and exceptional dining experiences for all customers.
- Regularly reviewed customer feedback to identify areas for improvement or adjustments to menu offerings based on preferences or dietary restrictions.
- Organized staff training sessions to bolster team cohesion and improve overall knowledge of menu items, cooking techniques, and food safety protocols.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Chef De Partie
Grefsenkollen
09.2013 - 08.2014
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Expanded culinary knowledge through continuous research on new techniques, flavors, and trends within the industry as a means of staying current with evolving consumer tastes.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Assisted in staff training, developing strong teamwork and consistency in dish preparation.
1st Chef
Lysebu
05.2012 - 09.2013
- Streamlined kitchen operations for increased efficiency through effective staff management and delegation.
- Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
- Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
- Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
Chef De Tournant
Britannia Hotel
10.2011 - 04.2012
- Maintained consistent high-quality standards by conducting regular quality checks of all ingredients, preparation methods, and finished dishes.
- Spearheaded successful catering events, coordinating menu planning, food preparation, and presentation for various functions.
- Participated in local culinary events or competitions to showcase the restaurant''s offerings and build brand recognition within the community.
- Conducted regular staff training sessions on new recipes or cooking techniques to maintain a highly skilled workforce capable of producing consistently excellent results.
- Contributed to menu design by suggesting new dish ideas based on current culinary trends or seasonal ingredient availability.
- Mentored junior staff, providing guidance on cooking techniques, plating presentations, and kitchen safety protocols to foster professional growth.
Chef De Tournant
Hardangerfjord Hotel
05.2011 - 10.2011
- Worked closely with front-of-house management to optimize table turnover rates and streamline communication between kitchen and service staff during busy shifts.
- Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, locally sourced ingredients.
- Maintained a clean and organized workspace, adhering to strict safety standards and ensuring all equipment was in proper working order.
- Managed daily kitchen operations, directing a team of cooks to ensure timely production of meals during peak service hours.
- Increased overall efficiency within the kitchen by delegating tasks appropriately among team members.
Chef De Tournant
Trysil-Knut Hotell
12.2009 - 05.2010
- Maintained consistent high-quality standards by conducting regular quality checks of all ingredients, preparation methods, and finished dishes.
- Spearheaded successful catering events, coordinating menu planning, food preparation, and presentation for various functions.
- Participated in local culinary events or competitions to showcase the restaurant''s offerings and build brand recognition within the community.
- Maintained a clean and organized workspace, adhering to strict safety standards and ensuring all equipment was in proper working order.
- Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, locally sourced ingredients.
Chef De Tournant
Hall Toll
11.2008 - 03.2009
- Maintained consistent high-quality standards by conducting regular quality checks of all ingredients, preparation methods, and finished dishes.
- Spearheaded successful catering events, coordinating menu planning, food preparation, and presentation for various functions.
- Managed daily kitchen operations, directing a team of cooks to ensure timely production of meals during peak service hours.
- Ensured compliance with health department regulations through diligent monitoring of food storage practices and adherence to sanitation guidelines.
- Boosted employee morale through regular recognition of outstanding performance and fostering a positive work environment.
Chef De Tournant
Westland Hotel
05.2008 - 09.2008
- Maintained consistent high-quality standards by conducting regular quality checks of all ingredients, preparation methods, and finished dishes.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Enforced compliance with company policies, legal requirements and best practice standards to guarantee cleanliness, efficiency and safety of prepared dishes.
- Collaborated with sous chefs to develop seasonal menus that showcased diverse culinary techniques and flavors.
- Implemented cost control measures to minimize expenses while maintaining exceptional quality in every dish served.
Junior Sous Chef
The Reform Club
10.2007 - 03.2008
- Received praise from customers for exceptional flavor combinations and presentation skills, enhancing the restaurant''s reputation for culinary excellence.
- Enhanced customer satisfaction by creating visually appealing and delicious dishes using fresh, high-quality ingredients.
- Conducted regular equipment maintenance checks, minimizing downtime by proactively addressing potential issues before they impacted service quality.
- Supported executive chef in menu development, resulting in diverse and innovative culinary offerings that attracted new clientele.
- Collaborated with fellow team members to ensure timely completion of tasks and excellent execution of all dishes.
- Assisted in catering special events, contributing to memorable dining experiences for guests at weddings, corporate functions, and other occasions.
Chef De Tournant
The Capital Hotel ( 2 Michelin * )
01.2007 - 09.2007
- Maintained consistent high-quality standards by conducting regular quality checks of all ingredients, preparation methods, and finished dishes.
- Spearheaded successful catering events, coordinating menu planning, food preparation, and presentation for various functions.
- Conducted regular staff training sessions on new recipes or cooking techniques to maintain a highly skilled workforce capable of producing consistently excellent results.
- Mentored junior staff, providing guidance on cooking techniques, plating presentations, and kitchen safety protocols to foster professional growth.
Demi Chef De Partie
Gordon Ramsay ( 3 Michelin *)
08.2006 - 12.2006
- Collaborated with senior chefs to prepare high-quality dishes during high-volume service periods.
- Enhanced kitchen efficiency by streamlining prep work and implementing proper mise en place techniques.
- Streamlined communication between front-of-house and back-of-house teams, leading to seamless service during busy shifts.
- Actively participated in staff meetings to share ideas, provide feedback, and contribute to the ongoing improvement of kitchen operations.
- Exhibited versatility within various stations, maximizing productivity during times of staffing shortages or increased demand.
Chef De Partie
The Greenhouse ( 1 Michelin * )
05.2006 - 09.2006
- Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
- Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.
- Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
- Promoted sustainability within the kitchen by utilizing local produce whenever possible for fresh, farm-to-table dining experiences.
- Developed strong relationships with suppliers to ensure timely delivery of high-quality products for optimal menu offerings.
Demi Chef De Partie
Le Manoir Aux Quat'Saisons ( 2 Michelin * )
10.2005 - 05.2006
- Collaborated with senior chefs to prepare high-quality dishes during high-volume service periods.
- Enhanced kitchen efficiency by streamlining prep work and implementing proper mise en place techniques.
- Trained junior staff on culinary techniques, resulting in consistent dish preparation across the team.
- Earned recognition from management for consistently demonstrating excellent teamwork skills during peak service hours.
- Participated in regular tastings to refine flavors and improve overall culinary offerings.
- Consistently followed recipes accurately while also adding personal touches when appropriate to enhance flavor profiles.
Chef De Tournant
The Capital Hotel ( 2 Michelin * )
09.2004 - 09.2005
- Maintained consistent high-quality standards by conducting regular quality checks of all ingredients, preparation methods, and finished dishes.
- Spearheaded successful catering events, coordinating menu planning, food preparation, and presentation for various functions.
- Conducted regular staff training sessions on new recipes or cooking techniques to maintain a highly skilled workforce capable of producing consistently excellent results.
- Contributed to menu design by suggesting new dish ideas based on current culinary trends or seasonal ingredient availability.
- Mentored junior staff, providing guidance on cooking techniques, plating presentations, and kitchen safety protocols to foster professional growth.
Sous Chef
La Fontaine
04.2004 - 09.2004
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
- Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
- Assisted in the development of staff training programs, improving overall consistency and efficiency within the kitchen environment while fostering professional growth among junior team members.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
Chef De Partie
Wierzynek
12.2003 - 05.2004
- Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
- Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.
- Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
- Improved customer satisfaction by attentively addressing dietary restrictions and special requests.
- Increased overall restaurant ratings with consistently well-executed dishes that exceeded guest expectations.
Sous Chef
Szara Restaurant
07.2001 - 12.2003
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
- Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
Education
Commodity Science Engineer - Quality Menagment
Academy of Economy
Kraków, Poland 04.2001 -
High School Diploma -
Secondary Gastronomical School
Kraków, Poland 04.2001 -
Skills
Allergy awareness
undefinedTimeline
Assistant Head Chef
Ekebergrestauranten
06.2022 - Current
Sous Chef
Mercure Hotel Katowice
10.2021 - 05.2022
Chef De Tournant
Paleo Arctic
06.2021 - 09.2021
Chef De Tournant
Amerikalinjen
10.2019 - 07.2020
Kantineleder
ISS Facility Services
08.2019 - 10.2019
Chef De Tournant
Stock Spiseri & Drikkeri
09.2018 - 07.2019
Chef De Cuisine
Grefsenkollen
08.2014 - 08.2018
Chef De Partie
Grefsenkollen
09.2013 - 08.2014
1st Chef
Lysebu
05.2012 - 09.2013
Chef De Tournant
Britannia Hotel
10.2011 - 04.2012
Chef De Tournant
Hardangerfjord Hotel
05.2011 - 10.2011
Chef De Tournant
Trysil-Knut Hotell
12.2009 - 05.2010
Chef De Tournant
Hall Toll
11.2008 - 03.2009
Chef De Tournant
Westland Hotel
05.2008 - 09.2008
Junior Sous Chef
The Reform Club
10.2007 - 03.2008
Chef De Tournant
The Capital Hotel ( 2 Michelin * )
01.2007 - 09.2007
Demi Chef De Partie
Gordon Ramsay ( 3 Michelin *)
08.2006 - 12.2006
Chef De Partie
The Greenhouse ( 1 Michelin * )
05.2006 - 09.2006
Demi Chef De Partie
Le Manoir Aux Quat'Saisons ( 2 Michelin * )
10.2005 - 05.2006
Chef De Tournant
The Capital Hotel ( 2 Michelin * )
09.2004 - 09.2005
Sous Chef
La Fontaine
04.2004 - 09.2004
Chef De Partie
Wierzynek
12.2003 - 05.2004
Sous Chef
Szara Restaurant
07.2001 - 12.2003
Commodity Science Engineer - Quality Menagment
Academy of Economy
04.2001 -
High School Diploma -
Secondary Gastronomical School
04.2001 -
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